Plant-Based Eating Made Simple

July 1, 2018July 1, 2018

Spicy Mushroom Fried Rice

A Spicy Mushroom Fried Rice recipe is here! This better-than-takeout recipe is packed with nutritous ingredients like mushrooms, carrots, peas, onions, and brown rice. It’s so easy to whip up for a busy weekday meal and makes for a great meal-prep recipe for lunch on the go! Drizzle extra chili garlic sauce on top for added heat.

Ingredients

Mushroom Marinade

2 large portobello mushroom caps

3 Tbsp. soy sauce

1 Tbsp. peanut butter

2 1/2 Tbsp. maple syrup

1 tsp. chili garlic sauce

1 tsp. sesame seed oil

2 cloves garlic – minced

Rice

1 cup brown rice

2 Tbsp. sesame seed oil

1/2 cup white onion – chopped

4 cloves garlic – minced

salt and pepper to taste

1 Tbsp. soy sauce

1/2 cup green onion – chopped

1/2 cup carrots – fresh or frozen – chopped

1/2 cup peas – frozen

1 egg – scrambled

Directions

Wash and slice mushrooms into bite-sized pieces – dry and place in large mixing bowl or zip lock bag

Next, remove mushrooms from marinade with slotted spoon, making sure to only remove mushrooms and as little marinade from the bag/bowl as possible – add mushrooms to skillet with onions and garlic – Sauté for ~4 minutes or until cooked

Add green onion, garlic, carrots, peas, and soy sauce to skillet – cook for another 3-4 minutes – push veggies to outer rim of skillet and form an opening in the center – drop scrambled egg into the middle and cook – once fully cooked, combine with rest of veggies

Once rice is cooked, add to skillet and stir to combine veggies with rice – cook on medium-high heat for another 3-4 minutes, stirring frequently to prevent burning

Serve immediately or store in fridge for up to 4 days – top with chili sauce for added heat and green onions